Step 1

In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the skillet and set aside, leaving the fat in the pan. Add the bell pepper, carrot, onion, ginger, lemongrass and garlic to the skillet with the bacon fat. Add a bit of sesame oil if needed and cook until the vegetables soften, about 5 minutes.

Step 2

Add the chile and rice, breaking up any rice clumps with a silicone spatula or wooden spoon. Continue to cook until the vegetables and rice are heated through, about 5 minutes.

Step 3

Push the rice mixture to the edges of the pan and add the eggs all at once and cook, stirring constantly, until large curds form and the eggs are cooked through, 2 to 3 minutes. Incorporate the rice and vegetable mixture into the eggs, stirring to combine. Whisk together the soy sauce, teriyaki sauce, vinegar, miso and the 1 tablespoon sesame oil and stir. Add the leftover vegetables, cook until heated through and then remove from the heat.

Step 4

Chop the bacon. Garnish the rice with the chopped bacon, scallions, toasted sesame seeds and cilantro. Divide among bowls and serve.